Best Filet Mignon Beef Wellington

Here is my go-to Beef Wellington recipe, with tender filet mignon wrapped in mushroom duxelles, prosciutto, and golden puff pastry that’s crispy on the outside and perfectly cooked on the inside.

This Beef Wellington has become our special occasion go-to dinner, especially for celebrations and holidays. I always prep extra mushroom filling because my kids love to snack on it while we cook. And those few bites of leftover pastry the next morning? Pure heaven with coffee!

What Kind of Beef Tenderloin Should I Use?

For Beef Wellington, you’ll want to look for center-cut beef tenderloin steaks (also called filet mignon) that are evenly sized and about 1½ to 2 inches thick. While you can find pre-cut filets at most grocery stores, I recommend visiting a butcher who can cut them fresh and to your exact specifications. The meat should have a bright red color and be well-marbled, but not overly fatty since tenderloin is naturally lean. Make sure to bring your steaks to room temperature before cooking, and don’t forget to pat them dry with paper towels to help achieve that perfect golden-brown sear.

Options for Substitutions

While Beef Wellington is a classic dish that requires certain key ingredients, here are some possible substitutions you can try:

• Puff Pastry: Store-bought puff pastry is recommended for consistency, but you can use different brands. Just make sure it’s all-butter puff pastry for the best results. This is one ingredient you shouldn’t try to substitute, as it’s essential for the classic Wellington look and texture.
• Mushrooms: Brown mushrooms can be swapped with portobello, shiitake, or even a mix of wild mushrooms. Just make sure to cook them until all moisture is gone to prevent a soggy pastry.
• Prosciutto: If you can’t find prosciutto, you can use thin-sliced Parma ham or Serrano ham. Regular ham won’t work as well since it’s too moist.
• Dijon Mustard: Whole grain mustard works well too, or you could use English mustard for a bit more heat. Regular yellow mustard isn’t recommended as it lacks the right flavor profile.
• Red Wine: For the sauce, you can substitute red wine with beef stock plus 1 tablespoon of balsamic vinegar. Non-alcoholic red wine also works well.
• Shallots: If you don’t have shallots, use finely minced yellow onion with a small clove of minced garlic instead.
• Beef Tenderloin: This is another must-keep ingredient – other cuts won’t give you the same tender result that makes Wellington special. The quality of the beef is crucial to the success of this dish.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Beef Wellington is preventing the dreaded “soggy bottom” – to avoid this, make sure your mushroom duxelles is cooked until completely dry and that you pat the beef thoroughly dry before searing.

Temperature control is crucial: your meat should be seared quickly over high heat to develop a crust while keeping the inside rare, and the puff pastry needs to be kept cold until the last possible moment to ensure proper rising.

A common error is not letting the assembled Wellington rest in the refrigerator for at least 30 minutes before baking, which helps the pastry maintain its shape and prevents it from getting soggy.

For the perfect medium-rare finish, use a meat thermometer to check when the center reaches 120°F (it will continue cooking to 125-130°F while resting), and always let it rest for 10-15 minutes before cutting to keep the juices from running out.

What to Serve With Beef Wellington?

Since Beef Wellington is such a rich main dish, it’s best to keep the sides simple but complementary. A bright green vegetable like roasted asparagus or steamed haricots verts adds a nice pop of color and freshness to the plate. For a starchy side, roasted baby potatoes or a simple mashed potato works great to soak up any extra sauce. If you’re feeling fancy, you might want to add a small mixed green salad with a light vinaigrette to cut through the richness of the pastry and beef. Just remember not to overcrowd the plate – this showstopper deserves to be the star of the show!

Storage Instructions

Prepare Ahead: You can prep components of your Beef Wellington up to 24 hours in advance. Make the mushroom duxelles and wrap the beef in prosciutto, then keep them separately in the fridge. Just remember to bring the puff pastry to room temperature about 30 minutes before you plan to assemble.

Keep Fresh: Already baked Beef Wellington can be kept in the fridge for up to 2 days. Wrap it well in foil or store it in an airtight container. The sauce can be stored separately in the fridge for up to 3 days – just give it a quick stir before using.

Warm Up: To enjoy leftover Beef Wellington, heat your oven to 350°F and warm the wrapped portions for about 10-15 minutes. Keep in mind that reheating might cook the meat a bit more, so it’s best to warm it gently. The sauce can be warmed in a small pan over low heat or in short bursts in the microwave.

Preparation Time	30-45 minutes
Cooking Time	30-45 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 160-180 g
• Fat: 150-180 g
• Carbohydrates: 50-70 g

Ingredients

For the mushroom filling:

• 1/8 tsp black pepper
• 1 tsp olive oil
• 1/4 tsp kosher salt
• 8 oz brown mushrooms (finely chopped for a paste-like consistency)

For the beef:

• 3 oz prosciutto (thinly sliced)
• 1 tbsp Dijon mustard (I use Grey Poupon, adds a tangy kick to the beef)
• 16 oz beef tenderloin steaks (cut your own to 1.5-inch thick filets for even cooking)
• kosher salt
• 2 tbsp olive oil
• black pepper (freshly ground for best flavor)

For the puff pastry:

• 1 tbsp milk
• 1 egg yolk
• kosher salt
• 1 sheet puff pastry (thawed according to package instructions, I like Pepperidge Farm for flakiness)

For the mushroom sauce:

• black pepper
• 1 tbsp all-purpose flour
• 1/4 cup shallots (finely chopped)
• kosher salt
• 1/4 cup red wine (a dry red like Pinot Noir works well)
• 1 1/2 cups beef broth (I use Swanson’s for deep flavor)
• 4 oz brown mushrooms (sliced)

Step 1: Prepare the Puff Pastry and Oven

Defrost 1 sheet of puff pastry at room temperature.

Place it on a sheet pan lined with parchment paper and tightly cover with plastic wrap until pliable yet cool, about 30 to 40 minutes.

If not using immediately, refrigerate covered with plastic wrap.

Meanwhile, set your oven rack to the middle position and preheat to 400°F (204ºC).

Begin preparing the mushroom filling while the pastry defrosts and the oven preheats.

Step 2: Make the Mushroom Filling

Add mushrooms to a food processor and pulse until they have a texture resembling coarse breadcrumbs, but do not let them become a paste.

Alternatively, use a chef’s knife to chop them as finely as possible.

Heat a medium-sized pan over medium heat, then add olive oil.

Add the chopped mushrooms and sauté until soft and most moisture evaporates, about 5 minutes.

Season with ¼ teaspoon of salt and ⅛ teaspoon of pepper.

Transfer to a bowl and refrigerate until completely cooled.

Step 3: Prepare and Sear the Steaks

Trim any excess fat or silverskin from the steaks.

If needed, reform the steaks into rounds by tying with butcher’s twine.

Pat the steaks dry with a paper towel and season generously with salt and black pepper.

Heat a large skillet over medium-high heat and add two tablespoons of olive oil.

Once the oil begins to smoke, add the steaks to the pan.

Press down and brown for 2 minutes on each side, then quickly sear the raw edges.

Remove the steaks from the pan and place them on a clean plate to cool.

Remove any butcher’s twine and brush Dijon mustard all over each filet while still warm.

Set aside.

Step 4: Wrap the Steaks with Prosciutto

On a cutting board, lay down a large piece of plastic wrap.

Arrange 3 to 4 slices of prosciutto, slightly overlapping, to create a row.

Spread half of the mushroom filling over the prosciutto, leaving a ½-inch border on the sides.

Place the seared filet in the center of this prosciutto and mushroom layer.

Use the plastic wrap to draw the prosciutto around the filet, fully covering it.

Roll up and twist the ends of the plastic to tighten.

Repeat with the remaining filet.

Refrigerate the wrapped fillets for 5 minutes to help them hold their shape.

Step 5: Wrap with Puff Pastry

Roll the defrosted pastry sheet into an 11-inch by 11-inch square and cut it into two 5½-inch by 11-inch rectangles.

Place each prosciutto-wrapped beef filet at the center of each pastry sheet.

Lightly brush the edges of the pastry with water.

Fold the longer sides of the pastry over the filet, stretching as needed, and press the seams to seal tightly.

Fold the shorter sides up and seal.

Tightly seal each pastry-wrapped filet with plastic wrap and refrigerate for about 5 minutes.

Step 6: Apply Egg Wash and Bake

Whisk together an egg yolk and milk.

Line a sheet pan with parchment paper.

Remove the pastries from the fridge, unwrap them, and place them seam-side down on the baking sheet.

Brush the top and sides with egg wash.

Optionally, create cross-hatched lines on the surface with a knife.

Sprinkle optional kosher salt on top.

Bake in the oven until the pastry is golden brown and the internal temperature is 125°F (52ºC) for medium-rare or 130-135°F (54-57ºC) for medium, about 20 to 30 minutes.

Let rest for at least 10 minutes before slicing.

Step 7: Prepare the Mushroom Sauce

Using the pan with steak drippings, heat over medium heat.

Add red wine and whisk to deglaze the pan.

Add chopped shallots and cook until the wine reduces by half.

Whisk in 1 tablespoon of flour for 1 minute.

Slowly whisk in 1 cup of beef stock, ¼ cup at a time, and simmer until it reaches a spoonable consistency, about 2 minutes.

Add sliced mushrooms and simmer until tender, about 5 minutes.

Adjust the consistency with more beef stock if needed.

Season with salt and pepper to taste.

Step 8: Serve

Slice the beef wellingtons into medallions or serve them whole.

Accompany the dish with the warm mushroom sauce on the side.

Enjoy your delicious homemade beef wellington!